Description
These cheesy, tangy bites are packed with dill pickle flavor and creamy ranch seasoning, baked until golden and crisp on the outside while staying soft and melty inside. Perfect for a quick keto snack or crowd pleasing appetizer.
Ingredients
Scale
- 2 cups shredded mozzarella cheese (about 200 grams)
- 4 ounces cream cheese, softened (about 115 grams)
- 1 cup dill pickles, finely chopped and well drained (about 150 grams)
- 1 tablespoon ranch seasoning mix (about 8 grams)
- 1 teaspoon garlic powder (about 3 grams)
- 1 tablespoon fresh dill, finely chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded mozzarella, softened cream cheese, chopped dill pickles, ranch seasoning mix, garlic powder, and fresh dill until fully blended.
- Shape the mixture into small balls, about 1 tablespoon each, and place them evenly spaced on the prepared baking sheet.
- Gently press each ball slightly to form small mounds of even thickness.
- Bake for 12 to 15 minutes, or until the tops are golden and the edges are slightly crisp.
- Allow the bites to cool for 5 minutes before serving so they firm up slightly.
Notes
- Drain the chopped pickles thoroughly to prevent excess moisture in the mixture.
- If the mixture feels too soft to shape, chill it for 10 minutes before forming into balls.
- Rotate the baking sheet halfway through baking for even browning.
- Reheat leftovers in the oven at 350 degrees Fahrenheit to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg